Dairy-free Pasta "cheese" Sauce

Ingredients

some rock salt
1/2 c green onions
2 tb olive oil
1 tb wheat pastry flour
3 tb nutritional yeast
2 cups water
2 tb sesame tahini
2 ts chicken-flavored vegetable

Instructions

begins to bubble. Whisk in soymilk. Cook sauce for 2 minutes, whisking continuously until it is thick and bubbly. Season with freshly ground black pepper and ground rock salt, if desired. Yields 1 1/2 to 2 cups of sauce, enough for one pound of pasta. Variation: Stir 2 cups of cooked corn into finished sauce and pour over 1 pound of thin green pasta. From _American Vegetarian Cookbook_ by Marilyn Diamond